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Thai Beef with Cashews

Thai Beef with Cashews

Serves 4

15 minutes to prepare and cook


500g topside steak, in strips

2 Tablespoons Red Curry Paste

1 Cup Coconut Milk

2 teaspoons Brown Sugar

2 Tablespoons Fish Sauce

Bunch Bok Choy

1 Red Capsicum, de-seeded and cut into strips

60g Cashews, toasted

1/2 Cup fresh Corriander Leaves, chopped

Steamed Rice


In a large fry pan, spray it and seal off the steak strips, set aside once browned off in hot pan.

Add curry paste to the pan and then the coconut milk. Simmer for 5 minutes.

Toss in the washed and chopped bok choy and de-seeded and sliced capsicum.

Put the lid on the pan and let the veges steam through in the sauce. Reduce down and then add the sugar and fish sauce. Simmer for an another few minutes, then add the beef strips back in. Turn the heat right down.

In a small fry pan, dry fry the cashews to toast them and toss them into the sauce and meat mix.

Scatter chopped corriander over the top and serve in bowls with steamed rice.


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